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two scoops of dark chocolate ice cream with rum in a metal cup

Dark Chocolate Ice Cream Recipe with Rum

If you are looking for an easy boozy adult ice cream that takes care of after-dinner drinks and dessert all in one –  then this decadent dark chocolate ice cream with rum is the one.  Made in the ice cream maker without eggs! 

Course Dessert
Cuisine Italian
Keyword dark chocolate ice cream, ice cream and rum, ice cream with rum
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 400 kcal

Ingredients

  • 100 g high-quality dark chocolate at least 70% cocoa, chopped
  • 100 ml milk full fat
  • 4 tbsp unsweetened cocoa powder
  • 5 tbsp powdered sugar or more
  • 2 drops of rum flavor optionally 1 tbsp of brown Jamaican rum
  • 1 tsp vanilla
  • 200 g double cream 1 scant cup

Instructions

  1. Chill the ice cream bowl, if needed. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream.

  2. Put the chocolate in a metal bowl. Gently heat the milk over a hot water bath or in the microwave and pour over the dark chocolate. The milk does not have to boil since the recipe is without egg yolk. Let stand for a minute, stir until smooth. Add the cocoa powder, rum essence or rum and powdered sugar and stir. Stir with a whisk and then transfer bowl cold on ice water. Stir until the chocolate mass has cooled, whip the cream until stiff and fold into the chocolate.
  3. Transfer the chocolate cream into the ice cream maker and let churn until ready. 

  4. Transfer the thickened ice cream to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming.

     Freeze until solid, at least 4 hours.

Recipe Notes

 

Storage: Store in an airtight container in the freezer for up to 2 weeks.